The Top Chef season 4 winner, Stephanie Izard, wed craft-beer consultant Gary Valentine on Sunday in Chicago and, as expected, the menu was something to talk about.

"I was blown away by the food at our wedding! We had such amazing friends put together an incredible menu that everyone loved," the bride, 36, tellsPEOPLE.

The reception at the Bridgeport Art Center featured a "phenomenal pasta course" made by Chris Pandel, the chef of Chicago's The Bristol and Balena. Guests, including Top Chef season one finalist Lee Ann Wong, had a choice of cavatelli, smoked eggplant and heirloom tomatoes or a rigatoni dish with pork ragu.

How do country's biggest stars prep for the CMT Artists of the Year show? With some southern-style cooking, of course!

This year's crop of honorees – Taylor Swift, Brad Paisley, Kenny Chesney, Lady Antebellum and Jason Aldean – all chowed down on a feast prepared by Top Chef winner Stephanie Izard prior to the show, which airs Tuesday (9 p.m. ET on CMT).

"For the dinner, I wanted to show my style of cooking but have influence from the artists and Nashville," Izard told PEOPLE of the three-course meal, complete with wine pairings. (See the full menu below.)

Using notes from each musician, the Top Chef winner created a meal tailor-made for the stars.

"Taylor Swift loves sausage and gravy from Cracker Barrel, so we did mini biscuits with goat and pork gravy," Izard, who owns the Chicago restaurant the Girl & the Goat, said. (She also personally met Swift because, Izard explains, "All of the young guys that work for me would have been disappointed had I not!")